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Animal Products
Asian-Australasian Journal of Animal Sciences 1991;4(4): 329-331.
https://doi.org/10.5713/ajas.1991.329    Published online December 1, 1991.
Incidence of lactic acid bacteria isolated from indigenous Dahi
T. Masud, K. Sultana, M. A. Shah
Abstract
Fifty samples of indigenous dahi were collected randomly from the local market of Rawalpindi/Islamabad to determine the incidence of lactic acid bacteria. The micro-organisms isolated were Lactobacillus bulgaricus (86%), Streptococcus themophilus (80%), Streptococcus lactis (74%), Lactobacillus helveticus (34%), Streptococcus cremoris (30%), Lactobacillus casei (20%) and Lactobacillus acidophilus (14%)respectively. The results of the present study revealed that indigenous dahi contains mixtures of lactic acid bacteria and thus the quality of dahi may vary with the type of starter culture used for inoculation.
Keywords: Indigenous; Dahi; Lactic Acid Bacteria
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